A warmly spiced spinach-yogurt curry becomes the braising sauce for these gluten-free lamb meatballs (you can substitute beef) to serve over basmati rice or quinoa. Garam masala is an Indian spice blend of coriander, cardamom, cumin, cinnamon, cloves, and black pepper, though spice mixes can vary.
In the bowl of a food processor, puree the spinach, yogurt, stock, cornstarch, garam masala, and salt until smooth. Set aside.
In a medium bowl, combine the lamb, flour, egg, garlic, ginger, coriander, cumin, salt, black pepper, and cayenne. Use a tablespoon or small scoop to form about 24 golf ball-size meatballs, each about 1 oz. (This step can be done up to a day in advance.)
Heat the oil in a 10-inch skillet over medium-high heat. When it shimmers, add the meatballs in a single layer, and brown well, turning once or twice, about 6 minutes. Reduce the heat to medium-low, add the spinach curry, and stir gently to combine. Simmer, stirring occasionally, until the meatballs are cooked through and register 165°F on a meat thermometer and the spinach curry thickens, about 15 minutes. If you like, sprinkle with red chile and top with small dollops of cooling yogurt.
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